Samuel newmark



- UNIT D STATES PATENT "OFF CE.

nu-none, 0F NEW YORK,

.Pliocsss oF MAKlNG BEvERAe'Es FROM RICE,

srncmrearron forming em a Letters Patent to. 528,514, dated October 30,1894;

. Application filed July 13,1294. Seria1llo.517,466. mos wi m To 00% whom it may concern.-

Be it known that I, OHU FONG, a subject of the Emperor of China, residing in the city and county of New York and State of New York, have invented new and useful Improvements in Processes of Making Beverages from Rice, of which the following is a full, clear, and exact description and specification of my invcntion. 1 I

This invention relates to beverages. produced from rice.

I The object is to produce a palatable driuk' I I of distillation. The resulting liquor is. a

' from edible rice;

" other saccharine substances, and

With this, object in view, the invention consists ina process of producing a distilled beverage from edible -rice-,-direct,withouttheuse of malt, or the employment of molasses, or

v undera single fermentation and distillation, employing rice-yeast to produce, the fermentation, and

then distilling the fermented liquor.

To carry the invention into edect, a quantit'y; of edible rice, as distinguished from the wild red rice, which is poisonous, having been first hulled, is placed in asuitable vessel and boiled until it. is perfectly soft,.'care being taken that the rice shall not burn orscorch.

After therice has been thoroughly boiled, it is allowed to stand until it has become cold. A yeast having been made with pure rice, this-is added with some water', and the mixture is then well stirred. The rice yeast is is made as follows: Ten pounds of rice, five pounds of beans, and one pound of hong yuep leaves are g'round together. Upon the flour produced, water is poured, and the massis This is allowed to stand untii it becomes cold,'and, after-drying described, is not claimedin thisapplication, sincelthe same will form the subject-matter somewhat, the mass is cut into cakes, and is ready for use as yeast. The particular yeast of" another application for patent. In this substancej a strong-bodied nitrogenous. yeast is presented, yet with preservation of the rice characteristics and flavor essential to the reslnlt in the manufacture of the particular rice beverage. The proportion of yeast employed is about siX-and-two-thirds -per cent.'(6%%), that is, about fifteen pounds of yeast to one 1 whereby thresul'ting liquor is free from the spores hundred pounds of rice, and the quantity of 7 water added should be sufficient to make a paste. The large proportion of yeast is employed to produce the requisite conversion and fermentation with a high result in alcoholic spirits. The mass is then-allowed to stand a sufiicient time to undergo fermentation, the period varying, according to the sea son of the year, but being, in summer, usu-.

ally about seven days, and, inwinter, ten. 60 After the mass has properly fermented, it is put into a still and subjected to the operation wholesome and palatable beverage, differing 5 characteristics,-being amild drink which is from arrack in taste and smell, and other mented liquor from which the beverage is distilled, is not ""sak, and that, in its prepara-- tion, no molasses'or otherisacchar'ine matter is 'employed;,furthermore, that,-in order to. keep the same in transportation, it is not necessary to add to it oily or other matter; but, of course, any desirable flavoring material may be added, at anytime, to satisfy the taste, although, thisis not necessary, as the bever-* age,'as'it runs from the still, is agreeable in smell and palatable and free from any deleterious substance;

In. the preparation of this beverage, no moto-or koji isemployed, but the fermentive agent is simply the pure rice yeast,

taste of anything but rice, that is, free from the taste of strong ferments, or fungus growth, and, particularly, from that of the mycelium present in koji.

Itwill also be observed, that the procedure in making this beverage and. the beverage itself, difiers from those under the production of so-called rice-wine, a liquid made by adding fruit or other flavors to pure alcohol and then boiling the same with rice.

Inasmuch as wholesome edible rice is employed and not the wild red rice, whatever is left in the as feed, say, as chicken-feed, &c. v a

nature of mash, may be employed 4 too l -laving thus described my invention, what subjecting'the mass to a. single fermentation, 'I claimas new, and desire to, secure by Letters and then distilling, producing a. beverage 1o Patent, is from edible rice, direct, and from rice alone,

- {Phe process of making a palatable beversubstantially as and forthe purpose described.

'5 age from rice, which consists in, boiling edi- .GHU FONG.

blerhulled rice until it is sQft, then, allowing Witnesses? r it to cool, then adding tc the same water and J OHN GXRITTER, pnrerice yeast in .theproportions described,- v SAMUEL NEWMAR'K, 

